High-Protein Savory Potato Waffles with Smoked Salmon
Method
Peel and finely grate the potatoes using the small holes of a box grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Removing the excess moisture is essential for achieving crisp waffles.
Transfer the grated potatoes to a large mixing bowl. Add the eggs, Skyr, spelt flour, baking powder, garlic, salt, and black pepper. Mix until a thick, evenly combined batter forms.
Preheat the waffle iron thoroughly. If your waffle maker is not non-stick, lightly grease it with a small amount of oil (not included in the nutritional values).
Spoon portions of the batter onto the hot waffle iron, spreading slightly if needed. Close the lid and cook for 5–7 minutes, or until the waffles are crisp and deeply golden brown. Cooking time may vary depending on your waffle maker.
While the waffles cook, slice the cucumber into thin rounds and chop the fresh dill.
Allow the finished waffles to cool for 1–2 minutes to help them become even crispier.
Spread each waffle with the reduced-fat cream cheese. Layer with cucumber slices, smoked salmon, and fresh dill.
Garnish with capers, red onion, or a squeeze of fresh lemon juice if desired, and serve immediately.
The secret to perfectly crispy potato waffles is removing as much moisture as possible from the grated potatoes before mixing the batter. These waffles also make an excellent brunch option—prepare them ahead of time, then reheat them in a toaster or air fryer for a few minutes before adding the toppings.
Nutrition Facts
Per serving
